Ginger–Scallion Oil (Hot-Pour Method)
Davis Whitehead·45 min·Makes about 320 g (about 1 1/3 cups)A punchy, aromatic ginger–scallion oil made by pouring hot oil over the aromatics so they sizzle and perfume the whole jar. It’s the fastest way to turn rice, noodles, eggs, chicken, beef, or roasted veg into something craveable. Keeps well in the fridge and gets even better overnight.
- Condiment
- Sauce
- Meal prep
Ingredients
- •150 g scallions, very finely sliced (about 2 packed cups)
- •30 g fresh ginger, finely minced or grated
- •3 g kosher salt (1/2 tsp)
- •1 g sugar (1/4 tsp)
- •180 g neutral oil (3/4 cup)
- •5 g toasted sesame oil (1 tsp) (optional)
Instructions
Add sliced scallions, ginger, salt, and sugar to a heatproof bowl or jar.
Heat neutral oil in a small saucepan over medium-high until shimmering and just starting to show faint wisps of smoke, about 190–200°C (375–400°F). It should look very fluid and “thin.”
Carefully pour the hot oil over the scallion-ginger mixture. It should sizzle loudly and bubble vigorously for 10–20 seconds, then calm.
Stir, then let cool to room temp. Taste: it should be savory and fragrant. If it tastes harsh, let it sit 30 minutes; the edge softens.
Stir in toasted sesame oil (if using). Transfer to a jar.
Tip: If you prefer a gentler flavor, heat oil to ~175°C (350°F) and pour; you’ll get less bite and more sweetness.